STICKY BRAISED SHORT RIBS AND SEARED SCALLOPS WITH ORANGE SAFFRON SAUCE
Provided by Tyler Florence
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the short ribs: Preheat the oven to 350 degrees F.
- In a large casserole heat the oil over medium-high heat. Season the meat with salt and pepper and brown on all sides. Remove the short ribs and set aside. Add the onion, carrot, paprika, caraway, and thyme to the pan and cook until softened, about 10 minutes. Pour in the honey, red wine, and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 2 1/2 to 3 hours. Place the meat on a platter and keep it warm. If necessary, cook the liquid over high heat until it is thick and syrupy. Remove from the heat and return the meat to the pan while you make the scallops.
- For the scallops: In a saucepan over high heat, add the chicken broth, cream, orange zest, and saffron, if using. Cook until the liquid is reduced and thick, about 10 minutes. Meanwhile, pat the scallops dry with paper towels. Season them well with salt and pepper. Put a large skillet over medium-high heat and add 3 tablespoons olive oil. Sear the scallops without moving them for 1 to 2 minutes. When nicely browned, turn them over and sear them on the other side. Remove the scallops and set aside. Pour out any excess oil and add the cream mixture to the pan. Let this reduce over high heat for about 2 minutes. Return the scallops to the pan and cook until they are heated through, about 1 more minute.
- Serve the sticky short ribs topped with the creamy scallops; garnish with watercress.
SEA SCALLOPS WITH SAFFRON AIOLI
Steps:
- Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.
- Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately.
PAN SEARED SCALLOPS WITH A SAFFRON CREAM SAUCE
Delicious seared scallops in a rich creamy saffron sauce. The perfect appetizer for entertaining! Learn how to sear scallops to make this restaurant quality dish at home! Perfect for Valentine's Day or Christmas!
Provided by Claire | Sprinkle and Sprouts
Categories Appetizer
Time 7m
Number Of Ingredients 7
Steps:
- Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
- Place the half of the butter (1/4 stick/30 g) and the olive oil into a non stick frying pan and melt over a medium high heat until it is starting to foam.
- Think of the frying pan as a clock and add the scallops to the foaming butter starting at 12 o'clock and then working around clockwise.
- Cook over a medium high heat for 1 1/2 minutes until golden brown.
- Carefully, starting at 12 o'clock again, flip the scallops and cook for a further minute.
- Remove scallops from pan (starting at 12 o'clock again) and place them on a plate near the hob.
- Turn the heat to high and add the wine to the pan.
- Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
- Stir well and whisk in the remaining butter (1/4 stick/30 g).
- Once this has melted add the cream and whisk until slightly reduced and thickened.
- Return the scallops to the pan and serve garnished with parsley.
Nutrition Facts : Calories 171 kcal, Carbohydrate 2 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 186 mg, ServingSize 1 serving
SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AïOLI
Provided by Clark Frasier
Categories Food Processor Citrus Fruit Shellfish Christmas Cocktail Party Orange Seafood Scallop Saffron Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For aioli:
- Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
- For brochettes:
- Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
- Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.
SEA SCALLOPS WITH ORANGE AND SAFFRON
This was posted in Cooking for Love and was submitted from The Tarragon Tree restaurant, Chatham, NJ which closed in 1988. Sounds interesting. Maybe you had it there? There is a 2 hour marination.
Provided by Oolala
Categories Oranges
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut each of the scallops in half to have all of equal size and put in a bowl.
- Julienne a few strips of orance zest and save for garnish. Grate the orange and sprinkle over the scallops.
- Juice the orange and pour over the scallops.
- Add tomato, saffron, white wine, parsley, salt and pepper.
- Marinate scallops for 2 hours or longer.
- Melt butter in skillet and saute shallots.
- Drain scallops, reserving marinade and cook scallops for 1-2 minutes. DO NOT OVERCOOK-remove scallops.
- Add reserved marinade to skillet and cook until reduced to a glaze.
- Add the cream; bring to a boil, stirring, and reduce to desired thickness.
- Add scallops and stir to coat and serve immediately, garishing with parsley sprigs and orange peel strips.
Nutrition Facts : Calories 206.7, Fat 8.5, SaturatedFat 4.8, Cholesterol 61.7, Sodium 212.6, Carbohydrate 9.6, Fiber 1.2, Sugar 4, Protein 20.2
SCALLOPS WITH ORANGE-BUTTER SAUCE
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
- Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g
BROILED SEA SCALLOPS WITH ORANGE-BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the scallops in a mixing bowl with the salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well, and refrigerate for 1 hour.
- If using wooden skewers, soak the skewers in water for at least 1/2 hour.
- Meanwhile, place the orange juice in a saucepan, and cook over high heat until it is reduced by half.
- Add the butter, tomatoes and coriander, and cook briefly until the combination is well blended. Season with salt and pepper. Keep warm.
- Heat a broiler or a grill until it is quite hot.
- Divide the scallops into four equal batches, and place them on 4 skewers. Brush with the marinade.
- Place the skewers on the grill or under the broiler, and cook about 4 minutes. Turn the skewers, and cook for 4 more minutes on the other side.
- Serve immediately with the orange-butter sauce.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 8 grams, Sodium 671 milligrams, Sugar 4 grams, TransFat 0 grams
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
More about "sea scallops with orange and saffron recipes"
SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AIOLI …
From bonappetit.com
5/5 (1)Servings 8
- Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. DO AHEAD Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
- Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.
BEST SEARED ALASKAN SCALLOPS WITH A SAFFRON-VANILLA CREAM …
From foodnetwork.ca
SEARED SCALLOPS WITH ORANGE AND VERMOUTH RECIPE
From foodandwine.com
SCALLOPS WITH SAFFRON CREAM SAUCE - NECESSARY INDULGENCES
From necessaryindulgences.com
BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED …
From delish.com
SEA SCALLOPS WITH ORANGE AND SAFFRON RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MOUTH-WATERING SEARED SCALLOP RECIPES FOR YOUR NEXT SEAFOOD FIX
From foodnetwork.ca
HOW TO MAKE SEARED SPANISH SEA SCALLOPS RECIPE - THE …
From thespruceeats.com
ATLANTIC SCALLOPS AND MARINATED FENNEL WITH SAFFRON BROTH, ORANGE ...
From clearwater.ca
SAFFRON AND SCALLOP RECIPES - SUPERCOOK
From supercook.com
SAFFRON AND ASPARAGUS SEA SCALLOPS | METRO
From metro.ca
SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON A - RECIPEBRIDGE
From recipebridge.com
14 SEA SCALLOPS WITH ORANGE AND SAFFRON RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
RECIPE: SEA SCALLOPS WITH ORANGE AND SAFFRON - COOKTIME24.COM
From cooktime24.com
SEARED SCALLOPS WITH SAFFRON SAUCE | PALEO GRUBS
From paleogrubs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love